Fluffy peanut butter cream cheese filling folded with chopped Butterfingers in a toasted graham cracker crust, chilled until sliceable.
Shortcut: use a store-bought graham or chocolate cookie crust and skip the baking step. For maximum crunch, add the reserved Butterfinger topping just before serving; the candy softens in the fridge overnight.
8 oz thawed whipped topping can replace the heavy cream and vanilla. Chilling the Butterfingers before chopping keeps them from shattering into dust.
Ingredients
Scale
Measurement units
- 12 fun-size Butterfinger bars
- 8 oz cream cheese
- ½ cup creamy peanut butter
- 1 cup heavy cream
- 1 ½ cup graham cracker crumbs
- 6 tbsp unsalted butter
- 1 cup powdered sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Ingredients
Scale
Measurement units
- 12 fun-size Butterfinger bars
- 8 oz cream cheese
- ½ cup creamy peanut butter
- 1 cup heavy cream
- 1 ½ cup graham cracker crumbs
- 6 tbsp unsalted butter
- 1 cup powdered sugar
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
Instructions
Make the crust
Heat the oven to 350°F.
Stir together 1 graham cracker crumbs (½ cup), 6 tbsp melted unsalted butter (6 tbsp) and granulated sugar (2 tbsp) until evenly moistened.
Press the crumbs firmly into the bottom and up the sides of a 9-inch pie plate.
Equipment: 9-inch pie plate
Bake and cool the crust
Bake the crust until fragrant and lightly toasted.
Let the crust cool completely on a rack.
Chop the candy
Chop fun-size Butterfinger bars into small pieces.
Set aside about a quarter of the chopped Butterfingers (roughly 3 bars' worth) for the topping.
Beat the filling base
Beat 8 oz softened cream cheese (8 oz), creamy peanut butter (½ cup) and powdered sugar (1 cup) until smooth and fluffy.
Whip the cream
In a separate cold bowl, whip 1 cup cold heavy cream (1 cup) with vanilla extract (1 tsp) until it holds stiff peaks.
Fold and fill
Fold the whipped cream into the peanut butter mixture in two additions.
Fold in the larger portion of the chopped Butterfingers (about 9 bars' worth).
Spread the filling evenly into the cooled crust.
Top and chill
Scatter the reserved Butterfinger pieces over the top.
Chill until set, at least 4 hours or overnight.
Before you cook
Cook notes
- • Shortcut: use a store-bought graham or chocolate cookie crust and skip the baking step.
- • 8 oz thawed whipped topping can replace the heavy cream and vanilla.
- • Swap some of the Butterfingers for chopped Reese's or Snickers from the candy bowl.
- • For maximum crunch, add the reserved Butterfinger topping just before serving; the candy softens in the fridge overnight.
- • Chilling the Butterfingers before chopping keeps them from shattering into dust.
- • Keeps 3–4 days covered in the fridge, and freezes well.
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